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Italian Hot Sausage and Swiss Chard Stew (WW) Recipe

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This recipe for Italian Hot Sausage and Swiss Chard Stew (WW) is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb medium plum tomatoes, cut in half lengthwise
1 c pearl barley
3 3/4 c water
1/2 t salt
2 hot Italian turkey sausage links (10% or less fat)
3 large garlic cloves, crushed through a press
2 1/2 lbs swiss chard, rinsed and trimmed
Directions:
Directions:
Preheat oven to 450 F. Line a broiler pan with foil. Place the tomatoes, cut-side up, in the pan; lightly spray with nonstick spray. Roast until softened and skins are charred, 20-25 minutes.

Bring the baraley, water, and salt to a boil in a medium saucepan. Cook until just tender, 30-35 minutes. Remove the pan from the heat; cover and let stand until the liquid has been absorbed, 10 minutes.

Meantime, spray a large nonstick Dutch oven with nonstick spray and set over medium heat. Add the sausage and cook, turning occasionally, until browned and almost cooked through, about 10 minutes. Transfer to a cutting board; slice when cool enough to handle.

Add the garlic to the same Dutch oven and cook until fragrant, about 30 seconds. Add the chard with the water clinging to the leaves. Cover, increase the heat, and cook until the chard wilts, 5 minutes. Drain the chard; reserve 1/3 c of the cooking liquid.

Return the chard and the reserved liquid to the Dutch oven; add the tomatoes and the sausage and bring to a simmer. Cook until the chard is tender and the tomatoes break into large pieces, 5-7 minutes. Serve with the barley.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
great way to use summer swiss chard! 5 ww points

 

 

 

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